Wednesday, March 18, 2009

ROASTED VEGGIES (Barefoot Contessa)

You can roast any veggie with a little olive oil and sea salt at 400* It makes them tender and sweet.

Here are some you might not have tried (and kids will eat them).

Break off ends and lay on pan. Drizzle with olive oil. Sprinkle with parmesan cheese
and garlic salt. Bake for 30 min.
Root Veggies:
(any mix of red potatoes, sweet potatoes, parsnip, fennel, carrots, turnips)
Dice all of them into small square pieces and stir together in pan. Drizzle with olive oil and sprinkle with salt. Bake for 35 min. (It comes out looking and tasting like potatoes and nice and sweet.)

1 comment:

  1. I started eating asparagus because of this recipe. Yum!